Grand Ma Roddy's World Famous Chicken and Sausage Gumbo

Preparing Cajun Chicken and Sausage Gumbo. Real Cajun Cooking with Personality. Great Tutorial Video to Prepare World Famous Gumbo by Real Cajun Chef Brett Hebert Cajun Cousins Cooking
Recipe Pass Down for Many Generations from Ma Ma Roddy !!!
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[@trinad8360]

I’ve looked at quite a few of these videos, I’m Louisiana Cajun Creole, I’ve been making my Granny’s seafood sausage chicken & turkey file’ gumbo for my family for the past 35 years, the first thing I add to my roux when it’s done is the vegetables or the trinity, nothing is cooked without the roux, I was taught a traditional authentic great gumbo always begins with the roux, otherwise you’re just making a soup & adding the roux to it later, what sets a real gumbo apart from soup it always starts with a roux.

[@SuperFlyTimbosai]

i love that idea as well as other methods thank you

[@charleshawk6668]

Nope

[@jklsr55]

I absolutely agree with your comment...

[@Michael_cgx]

Man that dude behind the camera is the PERFECT camera person. He literally asks all the questions people would ask in comments. Glad I found this channel

[@cajuncousinscooking6581]

Mike, thanks for the positive comment and absolutely understanding the channel . That’s exactly what is going on. We will be making more videos soon. We have our Cajun Cousins Cooking Bunkhouse Seasoning now available at. www.cajuncousinscooking.com. Thank you for supporting our Cooking channel. Cajun Cousins

[@deftonenations303]

Love this recipe. I used a different one for my first try at Gumbo and it was good but the trinity didn't cook down enough, the roux wasn't dark enough and my man who's family is from the south said it was similar, but not the same. I see what I did wrong... Thank you! Love this!! Will try again but with your methods for sure!

[@bagleycl]

I'd prefer not having all the oil in the finished product too, and you are the first one to show me the best way to take the oil off. I was skimming it off the top of the pot afterwards. Thanks!

[@Patricia-xd5te]

I'm from new Orleans and u know ur stuff ur amazing

[@benjaminmeshack9584]

Made it for my family tonight and they’re loving it!

[@DeShawnMitchell]

YOU AH BAD MAN! THANK YOU SO MUCH.

[@texasrascle]

Great informative video...now I am starving. Thanks for the lesson.

[@ninainthekitchen1455]

Ooooooweeee! That looks good!

[@abdullahazhar7200]

I really like ur videos thanks for your tutorial!

[@espencer83]

Great video

[@texassmokingmonkey]

It do look good! 👍

[@jackieclayton2410]

Thank you so much for this video I absolutely love it! When I was watching the video I noticed your glass measuring cup looks about the same size as mine but mine is a 2 cup Glass measuring cup. So I just wanted to make sure that your glass measuring cup is in fact a one cup not a 2 cup. Thanks!

[@juanettalyons7915]

Now that's what I talkin bout add that potato salad with that good gumbo that's some good eatin 😍😍

[@cajuncousinscooking6581]

That’s how we do it !!!

[@IslenoGutierrez]

Juanetta Lyons Mais ouais chère, you need un ‘tit peu salade de patate on the side and some buttered French bread. Ça c'est bon!

[@1010QUEEN7]

🎯🎯🎯

[@ET-bg8ru]

C’est si bon!

[@jamesmiller3105]

Is it better to brown the sausage before adding to gumbo:

[@noccaguy]

"Dishwater gumbo" is what my cousins would call this.

[@edwardscott5412]

All you need is some good Jalapeno Cornbread!!

[@ALifeofPayne]

nice video, you should upload in 1080p !

[@cajuncousinscooking6581]

Thanks for the Feedback . We are just getting started will do my research and hopefully redo in 1080 p. Appreciate your compliment !!!!

[@jumbod]

great recipie. Just wish it was written out

[@rex6365]

Ditch that oil and bake the flour at 425° for 45 minutes and you will have exactly the same nutty "dry" roux and about 2,000 less BAD calories!

[@kevinisaacs3507]

Rex bake the flour with what?? Flour and water ?

[@alicesmith7913]

@@kevinisaacs3507 Actually, all you need is the flour and a sheet pan or something that you can spread your flour onto. I always check my flour while it's in the oven after about 25 minutes and stir it around some and allow it to finish browning until your desired color. You add your dry flour that you've cooked in the oven to some stock and stir it to get the lumps out. I usually add mine to a jar and shake it up.

[@deftonenations303]

I've heard of this method! Always trying to cut back on fats.. thank you for the suggestion!

[@johnt9320]

Hahaha anyone that eats true cajun food knows to sip on a good bourbon before, during and after dinner, it removes any and all "BAD" anything...

[@greenghost6416]

@@deftonenations303 Never cut back on fats only cut back on carbs. Ditch the veggie oil and eat healthy animal fat.

[@damonwilson3205]

We need that seafood gumbo brother

[@cajuncousinscooking6581]

Thanks for the request for Seafood Gumbo. We will be doing that video soon. Thanks for feedback.

[@brettbrignac7591]

CELERY in a Gambo? You might as well add a lot of tuhmatuhs to the gambeaux. I have been told don't knock until you try it. In 1990, I tried it in Houston. I found out the Mexican chef learnded DAT in NOLA... Tomatoes are 'OK' in a fricassee`, but not Gambo... 💯💯🤣🤣🤣🤣

[@amandanicole165]

If I am doing a seafood gumbo. When is it the best time to add my crabs and shrimps. Thanks

[@cajuncousinscooking6581]

Thanks for this great question. I add my shrimp right after I put my Seafood Stock in. I like my shrimp to be cooked at that point to keep the flavor. Add Crabmeat about 5 minutes before Gumbo is finished cooking. Crabmeat is already cooked and this keeps it fresh in the gumbo . Thanks for watching our videos and support !!!! Cajun Cousins Cooking

[@rex6365]

Right after you take the oil out ... lol

[@amandanicole165]

Hay can you make a seafood gumbo

[@cajuncousinscooking6581]

We will be making a Seafood Gumbo Very Soon !!! It’s going to be incredible !!! Thank you for supporting our Channel. We appreciate all comments and feedback !!! Cajun Cousins Cooking

[@amandanicole165]

Cajun Cousins Cooking No problem! I will be looking forward towards seeing your video! Keep up the awesome work. Real southern food

[@greentea.forever1827]

Waiting for that seafood gumbo

[@greenghost6416]

Now you know good and well this aint about to feed 7 people xDDDD

[@hectorgonzales9741]

Looks great! I guess it's preference to put in okra in your gumbo?

[@eldebtor6973]

I bake mine before putting it in -- makes it less slimey.

[@nosajselrauq9438]

Gumbo came from the slaves from west Africa, gumbo means okra in English, that's from history

[@soniabergeron8711]

Heath Sampey has a good Gumbo recipe.

[@DonOG83]

If I add shrimp to your gumbo recipe would it still be world famous?

[@cajuncousinscooking6581]

Absolutely Don. Instead of Chicken just put shrimp and some lump crab meat, then you have a Seafood Gumbo . Keep the Andouille Sausage for the flavor. That’s the beauty of cooking, you can improvise to fit the taste you are craving. Thanks for comment , Happy Cooking. Cajun Cousins Cooking.

[@justinlambert7799]

real cajuns use 1 pot

[@br_ycee]

baw i tell you what

[@ranchgirl5594]

Missing the OKRA and crushed roma tomatoes

[@noncthibodeaux1834]

🤣🤣🤣 I mean okra is a matter of preference but I don't know anyone who puts tomatoes in gumbo

[@videoman4424]

Gumbo is like Chilli everybody has there on way to make it.

[@caseyswain8801]

You forgot the okra

[@rex6365]

Can't make real gumbo without the okra !!

[@jackiehughes414gpg]

He used file'

[@dianebenson8943]

OKRA is Gumbo; file' can't replace it! Two different things.....

[@noncthibodeaux1834]

Hmmm... it's strange because I make real gumbo all the time without okra. Okra can be used as a thickener, roux is a thickener, and filé also acts as a thickener. Yes, the etymology of the word "gumbo" originates from the African (and I say African, broadly, because I don't know the specific linguistic origin off the top of my head) word for okra which is approximately close to the word "gumbo". That does not necessitate putting okra in gumbo. In fact, the World Championship Gumbo Cookoff official rules state that, for the purposes of the competition at least, that any gumbo with okra falls into the "mélange" category. But they're only real Cajuns from Acadiana, they probably don't know what they're talking about.

[@WilBoud]

I have watched and really enjoy your cooking videos, BUT I think your pots are too small. You keep cooking in a five-quart pot, as i watch you cook, I feel that you should be cooking in a seven or eight-quart pot. Watching for that Seafood Gumbo....

[@cajuncousinscooking6581]

Wilson, I agree , we need to cook in dem bigger pots so we have more of our delicious food. Thank you for Awesome Feedback and interest in our Cooking Chanel . We will have the Seafood Gumbo Tutorial Coming Soon !!! Brett and David Cajun Cousins Cooking !!!

[@rex6365]

Holy shit ... gonna look like the cook or die if you eat/make this. 3,000 calories in the oil alone -- yikes - not good

[@coralreefer23]

Don't believe the bad oil hype. Many centarians use oil. It helps lube you and keeps food moving. Lol wouldn't mind looking like the cook...which is happy.

[@timalcorn2769]

Mistake number one: Using store bought stock. #2. Using Morton salt instead of sea salt. #3. Cooking in a aluminum pot. #4. Not using fresh garlic. #5 Didn't brown the sausage on its own first. Sorry, not world class.

[@jenniferwalls5352]

Are you the gumbo police or what?

[@USA__2023]

What's the issue with the aluminum pot ? Myself I don't like cooking in aluminum but it's very popular in southern Louisiana where most of the cajun gumbo is cooked.

[@noncthibodeaux1834]

Aluminum is fine. If you've ever eaten food at a restaurant you've eaten food cooked in aluminum. But yeah, I'm not convinced this guy is a chef. He can't cut his vegetables evenly.